Food, Kitchen Essentials

Homemade Seed Bread

1 Seed Bread

By Fisher & Paykel

I have a real love affair with bread… I have all my life. Our little farmers’ market down here in Dunedin has a bakery which produces the most beautifully textured bread with a crunchy outer crust – when Friday rolls around I am already excited about getting up early on Saturday morning just to secure my favourite loaf.

When I just cannot wait for Saturday, this is the recipe I turn to, a great flavoursome loaf thanks to the addition of many different seeds. This bread is perfect with a little cheese and a wee glass of wine or with lashings of butter and sweet fruit jam – enjoy!

Makes one loaf.


  • 3tbsp honey
  • 330g lukewarm water
  • 190g lukewarm milk
  • 16g dried yeast
  • 650g high-grade white flour
  • 100g rye flour
  • 30g pumpkin seeds
  • 30g sunflower seeds
  • 30g sesame seeds
  • 30g chia seeds
  • 30g flax seeds
  • 20g flaky sea salt
  • Spray oil


  1. Warm the honey to make it liquid and add the water and milk.
  2. Sprinkle over the yeast, stir and set aside for 5 minutes.
  3. In a large bowl or the bowl of an electric mixer combine flours, seeds and salt. Add in the liquid and mix lightly using a dough hook or with a wooden spoon if mixing by hand.
  4. Once the wet and dry ingredients have come together to form a shaggy dough continue to mix for about 5 minutes on a medium-low speed, or by hand on a lightly floured bench. The dough should be in a ball shape but still slightly sticky. Add a little more flour only if necessary.
  5. Turn dough out onto a floured bench and continue to knead until you have a soft, supple ball of dough.
  6. Place dough in a large lightly oiled bowl, cover with plastic wrap and place in the refrigerator overnight.
  7. The next day, place the dough somewhere warm for a couple of hours to proof.
  8. Remove the dough onto a lightly floured surface. Shape the dough into a round cob shape. Transfer the dough to a baking tray, lined with baking paper, mist with spray oil and loosely cover the loaf with plastic wrap.
  9. Proof the dough a second time, until the loaf has doubled in size.
  10. Preheat your oven to 180°C on bake.
  11. Brush or mist the loaf with water and use a sharp knife to cut a crosshatched pattern in the surface of the loaf.
  12. Place loaf in preheated oven for 40-50 minutes, or until it is a rich golden brown and sounds hollow when tapped on the bottom. Cool on a wire rack before serving.

2 Seed Bread

3 Seed Bread

Recipe By Kurt.
Photography by Adam.

See more from Fisher & Paykel’s “Our Kitchen” here.


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